This creamy zucchini soup is a luxurious, silky soup full of zucchini, herbs and great northern beans. You would never know the veggies and beans were in there.That makes it perfect for anyone who does not care for zucchinis, beans or both including your cute little munchkins..aah if only they ate all the food we served them, they would be more cute right?
Looking for more delicious fall recipes? Check out Matar ka Nimona, Pumpkin Lasagna, Black Garlic Noodles, Vegan Root vegetable Gratin, Spaghetti Squash with Butter Chickpeas
Zucchinis lend themselves to a creamy soup like this because of their delicate texture and flavors. Since we are adding beans in, they naturally add more creaminess. Hence, the recipe does not call for any dairy like cream or even milk. Add some aromatics and a bunch of delicious herbs to the mix and you have a fresh and decadent tasting lunch or dinner. The soup is also completely vegan and gluten free.
Ingredients for the soup
The ingredient list is very simple and mostly pantry staples. You might need to purchase a couple of extra herbs but feel free to use what you have on hand or in your herb garden. I have used Great Northern beans here but you can absolutely use cooked chickpeas, cannellini or even navy beans.
Zucchini - I left the skin and the seeds in. The skin will add a bright green color when we blend the soup later. If you prefer a lighter color, I suggest peeling the skin before cutting it.
Potatoes - This is added to increase satiety and add more creaminess as well. Us any kind you have at home.
Great Northern Beans - I used the canned version which works out great when you are short of time but you can also use beans cooked from scratch. Like I mentioned above, use any other light colored beans like cannellini, navy , pinto or lentils like chickpeas. You could also use kidney or black beans but the color will turn out to be different.
Aromatics - I used both yellow onions and garlic. You can use leeks, shallots or chives in place of onions.
Herbs - I used a combination of parsley, basil, chives, thyme and dill. Pick and choose whatever you prefer.
Other ingredients - Salt, pepper, oil and broth.
Optional ingredients - For added heat, add red chili flakes or seeded jalapeño(details are in notes under recipe card). You can also use cauliflower in place of potatoes to keep the soup less carb heavy.
How to make the creamy zucchini soup
Saute - We will start by sautéing the aromatics, thyme, zucchini, potatoes and the cooked beans.
Blend - Blend the sautéed ingredients once they have sufficiently cooled down along with the broth
Add the herbs - We will reheat the blended soup and add in the fresh chopped herbs. I would suggest not to add the herbs while blending the soup. During the recipe testing, I found it very overpowering when I blended the herbs along with the other ingredients and would not suggest it.
Serving suggestions - Serve with a simple addition of some freshly chopped herbs. You can also add some roasted beans, a drizzle of basil infused olive oil, some pumpkin seeds or some cream to top it off.
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Recipe
Creamy Zucchini Soup
Equipment
- 1 12" Skillet
- 1 High Speed Blender
Ingredients
- 2 medium Zucchinis sliced
- 2 medium Potatoes peeled and sliced
- 1 medium Yellow Onion peeled and finely chopped
- 3 cloves Garlic peeled and sliced
- 1 can Great Northern Beans drained and rinsed
- 6 cup Vegetable Broth
- 2 tablespoon Avocado Oil
- 2 tablespoon Fresh Thyme
- 1 tablespoon Dill finely chopped
- 2 tablespoon Chives finely chopped
- 1 tablespoon Parsley finely chopped
- Salt and Pepper to taste
Instructions
- Heat the skillet and add the 2 tablespoon of oil. Add the onions, garlic and thyme. Saute for a few seconds and let this cook for 5 minutes. Now add the zucchinis and potatoes. Season with salt, pepper and mix well.Let this cook for 5 minutes.
- Add the beans to the pan and saute. Cook for another 5 minutes. Turn off the heat and take off the stove.Let this cool for 10 minutes before adding to the blender along with the broth.
- Blend until smooth. Add the blended soup back to the same pan. Gently warm up for a 3-4 minutes. Add the chopped herbs and season with more salt and pepper.
Notes
- If you prefer adding more heat, add a small seeded jalapeño to the blender along with the other ingredients. You can also add some red chili flakes along with the onions while sauteing.
- Swap Great northern Beans with chickpeas, cannellini beans or pinto beans. You can sub potatoes with cauliflower if you want to keep the soup lower in carbs.
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